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Scandinavian fish balls are made of pureed fish, milk and potato flour (or potato starch), and shaped without additional processing, which produces a softer textured food. Fiskbullar in Sweden and fiskeboller in Norway are usually bought in cans. In Sweden, they are normally served with mashed potatoes or rice, boiled green peas and dill, caviar or seafood sauces. In Norway, they are commonly served with potatoes and white sauce made with the stock from the can, sometimes with added curry, and occasionally boiled carrot slices are served on the side or added into the sauce along with the fish balls.

Abba Fishballs in bouillon. White fish (56%), MILK, water, potato flour, rapeseed oil, salt, spice extracts (including nutmeg). Thes fishballs are perfect for homecooks who want to make their own sauce. TIP: Using the bouillon from the can is a great...

AIR DRIED COD STOCKFISH FOR LUTEFISKLiterally translated as "lyefish", lutefisk or lutefish — from the Norwegian lutefisk and the Swedish lutfisk — is an old traditional fish preparation and dish consumed in the Nordic countries of Norway,...

Note: Ingredients and labels may change without notice and translation and/or typographical errors are possible. Therefore consumers are advised to check the ingredient lists on the package for substances that might be incompatible with them BEFORE ingestion. The European Parliament directives and amendments pertaining to compulsory food labeling can vary depending on the item in question and producers are not always required to provide a detailed and complete listing of all ingredients. When in doubt contact the manufacturer before consuming this item.

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